1. Ingredients: 9g of pig's feet, 3g of dried beancurd, 1g of fragrant leaves, 1g of licorice, 2g of perilla frutescens, 1g of ginger slices, 1g of Amomum tsaoko, 1g of fragrant fruit, 3g of Amomum villosum, 2g of Rhizoma Dioscoreae Septemlobae, 5g of star anise, 3g of cardamom, 5g of small fragrant incense, proper amount of bittern juice from Lee Kum Kee, and natural taste from Lee Kum Kee.

2. Prepare Lee Kum Kee bittern juice, and Lee Kum Kee is a natural soy sauce.

3. Wash all the aniseed, put it in a cloth bag and fasten it.

4. add water to the pot to boil, and put the material in the bag to cook.

5. Prepare ingredients, pig's feet and dried beans.

6. Cook the pig's feet in the pot for about 1 minutes.

7. Cook the package for about 15 minutes and take it out.

8. Wash the scalded pig's feet with hot water and put them in a bowl for later use. The old brine, that is, the juice of the last marinated meat, should always be preserved. The sugar juice is fried with rock sugar and should be fried with slow fire.

9. Remove the package from the pot and pour in the sugar juice.

1. Pour in a proper amount of Lee Kum Kee brine juice.

11. Pour in just the right amount of Lee Kum Kee Tiancheng soy sauce.

12. Pour in the old marinade.

13. Add salt and chicken essence, so that the brine is prepared.

14. Boil the boiled pig's feet on high heat, and then turn to low heat for about 3 minutes.

15. When the braised pork knuckle 8 inside is ripe, put the dried bean curd and cook for about 2 minutes.

16. When the pig's feet inside are ripe, you can turn off the heat when the dried beans are tasty. Don't hurry to remove the braised pig's feet. Stew them in the pot for about 2 minutes before removing them. This is very tasty.

17. Remove the dried bean curd and pig's feet together and put them on a plate.

18. finally, the dish is finished, and when you eat it, you can cut it into pieces and enjoy it.